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Beetroot Pizza with Speck Alto Adige PGI, apple and Gorgonzola

This pizza is a sure-fire way to win your guests’ hearts: it looks amazing, and the mild, smoky notes of the Speck Alto Adige PGI are nothing short of a triumph.

Difficulty: Medium

Preparation time: 60 min

A recipe by: Klara & Ida

Ingredients

Serves for

people

For the dough

50 ml lukewarm water
4 gram dried yeast
1 teaspoon honey
250 gram type 405 (pastry) flour
1 teaspoon salt
100 ml beetroot juice

For the topping

4 teaspoon sour cream
1 small apple
1 handful walnuts
100 gram blue cheese
2 teaspoon honey
Speck Alto Adige PGI to taste
Lamb’s lettuce and cress to taste

Beetroot Pizza with Speck Alto Adige PGI, apple and Gorgonzola

Preparation time 60 min

To make the dough, pour the lukewarm water into a small bowl, add the yeast and honey and stir gently until the yeast has dissolved. Combine the flour and salt in a bowl, and add the yeast water and beetroot juice. Mix roughly and then knead to a smooth dough by hand or in a food processor. Hand-kneading is quick and easy, and you can feel the dough becoming more elastic. As soon as the dough stops sticking to the bowl, cover with a dishcloth and leave in a warm place for 2 hours (i.e., in a turned-off, closed oven).
Divide the dough into two even pieces and roll each piece into a ball. Cover and leave to rest for another hour. Preheat the oven to 250°C (fan-assist).
Now roll out the balls of dough. Spread with sour cream. Wash, core and slice the apples finely, and arrange them on top of the sour cream together with the walnuts. Dot the blue cheese over the pizza. Place in the oven and bake for 8-10 minutes. Before serving, drizzle with honey and arrange the Speck Alto Adige PGI, lettuce and cress if desired. Wash the lettuce first and remove all roots, so that the small leaves can be scattered easily over the pizza.